Jam Muffins, Apricot Etc

"This recipe is adapted from a New Zealand cookbook called Quick n' Easy Muffins, Cakes, Biscuits, Slices, Loaves, Scones, and was voted a winner after being served to my daughter's teachers at school as a birthday tray. DO grease the pan well so that they slip out easily and if the jam leaks out, get the muffin out of the form while it's still warm because once the jam is cold, it's hard to remove (I used a plastic picnic knife to ease mine out of my muffin form). And yes, you read correctly, the original recipe does say 5 teaspoons baking powder!"
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
12 muffins




  • Preheat the oven at 200°C (400°F).
  • Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
  • Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
  • Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
  • Bake at 200°C (400°F) for 15 minutes or until cooked.
  • Ease the muffins out of the form while warm and put onto a wire rack to cool.
  • Once cool, dust the tops with powdered sugar.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Ladfam
    My family and I loved these muffins! They are great and very versatile - just use your favorite jelly or preserves. Great recipe! Thanks for sharing! btw, for the other metrically illiterate people out there like me, I found out that 50 g is 3.5 tablespoons - or at least it worked using that much :)
  2. YnkyGrlDwndr
    Super yummy!!! While I was making them I was thinking of scones and jam... and that's sorta what they remind me of. The texture isn't like a scone but the taste is similar since there is little sugar in the batter. I did end up overfilling my cups and they over flowed so be sure you only fill your muffin cups to just a bit below the top. Tagged, made and reviewed in <b>Aus/NZ Make My Recipe 7</b>
  3. Lisa M.
    This recipe turned out great just the way it is. The only problem I came across is that the ingredients list mention sugar and vanilla, however in the steps process it is omitted. I made sure to add these (vanilla with milk, and sugar with dry ingredients). Super moist and with ingredients on hand!
  4. Euphegenia
    Very good texture and they raise up so beautifully. I found the muffin part not quite sweet enough. Next time I will add another tbsp of sugar to the batter. Thanks for the recipe!
  5. Pseudobritchick
    I am an avid muffin baker and was intrigued by this recipe as I'd just made some fresh blackberry jam and was eager to put it in something. I made this recipe exactly as stated and was really disappointed in the texture of the actual muffin itself. I think that 5 teaspoons of baking powder is far too much leavening and yielded a rubbery tough muffin. <br/><br/>I do, however, plan to try this again with less baking powder as we like the idea of a jam filled muffin. I *really* want to like this recipe!!!


  1. mwahlstedt
    I just made these and they turned out delicious!!! I substituted 1 cup flour for whole wheat flour as well as raspberry jam instead of apricot. I will definitely be making these again! Yum!!!
  2. Veriance
    Simple recipe, producing a fluffy and flavorful muffin. I sub'd 1 cup whole wheat flour for 1 cup of white and used Ikea Lingonberry preserves instead of apricot jam. Will be keeping this recipe!
  3. Happy Hippie
    Wonderful muffins that I've made for World Tour III (New Zealand). These were a big hit with my grandkids and adults too. Very sweet and yummy. I followed the recipe as written with the exception that I used a Peach/Mango jam combination with awesome results. I used margarine instead of butter as well. I also sprayed the muffin tins with cooking spray as I felt with jam as an ingredient, they might stick; I was glad I did. I recommend this muffin to anybody who enjoys a nice, moist, sweet muffin. These went wonderfully served this morning with a nice hot cup of coffee -- or two. Yum!



Find More Recipes